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madbakerA bonus Resolution Recipe - I have a business trip around the end of the month, and I'm likely to miss either next week or the following. Or perhaps both.
Soufflé glacé aux myrtilles
1 1/2 cups pureéd blueberries
1 1/2 tsp lemon juice
3 Tbsp water
9 Tbsp sugar
3 egg whites
powdered sugar and fresh berries for garnish
Combine pureé and lemon juice. Combine water and 7 Tbsp sugar; bring to a boil, then reduce heat to medium and cook for about ten minutes, until temperature reaches 238-240 on a candy thermometer. Beat egg whites on medium until foamy, then gradually beat in rest of sugar to soft peaks. Slowly pour in hot syrup into whites, beating constantly, avoiding dripping the syrup on the sides of the bowl or the beaters. Beat until cool. Fold 1/4 of the meringue into the puree, blend, and then fold in the remainder.
Divide into four ramekins, smooth and freeze for one hour. Remove 5-10 minutes before serving; sprinkle with powdered sugar and garnish with fresh berries.
What worked: It was frozen purple glop.
What didn't: I still habe a code, so I couldn't taste anything. The upstairs neighbors thought it was okay, though. I'm not sure if my candy thermometer needs adjusting -- the sugar syrup caramelized. Is that typical for 240 degrees?
Will I make it again? I might try this as a summer dessert, with blueberries or blackberries. When I can taste it.
Soufflé glacé aux myrtilles
1 1/2 cups pureéd blueberries
1 1/2 tsp lemon juice
3 Tbsp water
9 Tbsp sugar
3 egg whites
powdered sugar and fresh berries for garnish
Combine pureé and lemon juice. Combine water and 7 Tbsp sugar; bring to a boil, then reduce heat to medium and cook for about ten minutes, until temperature reaches 238-240 on a candy thermometer. Beat egg whites on medium until foamy, then gradually beat in rest of sugar to soft peaks. Slowly pour in hot syrup into whites, beating constantly, avoiding dripping the syrup on the sides of the bowl or the beaters. Beat until cool. Fold 1/4 of the meringue into the puree, blend, and then fold in the remainder.
Divide into four ramekins, smooth and freeze for one hour. Remove 5-10 minutes before serving; sprinkle with powdered sugar and garnish with fresh berries.
What worked: It was frozen purple glop.
What didn't: I still habe a code, so I couldn't taste anything. The upstairs neighbors thought it was okay, though. I'm not sure if my candy thermometer needs adjusting -- the sugar syrup caramelized. Is that typical for 240 degrees?
Will I make it again? I might try this as a summer dessert, with blueberries or blackberries. When I can taste it.
